I love lentils. They are a true superfood, packed with protein, fiber, vitamins and minerals. And, they have a great flavor. Curry, more specifically the a natural compound curcumin in turmeric (a key ingredient in curry), was shown to reduce the risk of breast cancer by stopping the growth of cancer prone stem cells. Curcumin has also shown promise in lowering the risk of heart failure and studies published in the American Journal of Epidemiology indicate its use lessens cognitive decline attributed to aging. Besides the health benefits, it just tastes great! Our Roasted Curry is made by toasting some of the ingredients,which brings out their flavor and adds another layer of complexity to the mix.

Strain lentils, cover with olive oil and RETAIN COOKING BROTH. You should have at least 1 cup of broth

Dice potatoes and add to lentils.

Combine broth and red wine vinegar. Adjust seasoning with additional curry and salt if necessary and add to lentil/potato mix. Mix gently, so as not to break up potatoes. Note: the lentils and potatoes will absorb the 'dressing' after awhile. Just add a little water to thin dressing so it coats well. Serve at room temperature as a salad or serve hot for a side dish.

Variations abound, but the key to the success of this dish is in the broth. That is where most of the flavors reside. Try adding cooked apples or a mirepoix (onions, carrots & celery) instead of potatoes. Add a little chutney if you like it sweet & hot. Or, add more water or stock, puree half and make it into a soup. If you are worried about experiencing flatulence, try adding 1/2 teaspoon of Culinary Collection Asafoetida. It smells a bit stinky but will transform into a wonderful oniony flavor once added to this dish (it is a natural anti-flatulent too).